True Refrigeration TSSU-72-30M-B-DS-ST-HC Dual Side Mega Top Sandwich/Salad Unit

Build a higher-capacity, better-organized cold prep line

The True TSSU-72-30M-B-ST-HC brings 30 ingredient pans, a full-length preparation surface, and three-door refrigerated storage into one high-capacity station. It’s built for sandwich shops, delis, cafés, salad programs, and busy kitchens that need ingredients and backup product close to the point of preparation. Order through IceMachinesPlus with qualifying free shipping and the 30-Day Price Match Guarantee.

This is a refrigerated preparation table, not a general-purpose worktable, freezer, or mobile catering refrigerator. Its value comes from supporting active cold-food assembly while keeping properly prepared ingredients within reach.

Is this prep table right for your line?

Organize the pan rail around the menu

The 30-pan top is the defining advantage of the True TSSU-72-30M-B-ST-HC. It provides enough positions to keep proteins, cheeses, vegetables, toppings, and dressings at one station instead of spreading active ingredients across multiple refrigerators or work areas.

Plan the layout around frequency of use. Put high-volume ingredients within the easiest reach, group related items logically, and maintain appropriate separation for allergen-sensitive foods. That kind of organization matters when tickets start stacking up.

The unit includes 30 clear polycarbonate sixth-size pans that are 4 inches deep. True also states that the top accommodates 6-inch-deep pans supplied separately. Different pan sizes can be used with compatible divider bars, but extra pans and divider components must be confirmed separately.

Don’t treat every open position as a reason to expand the menu. The pan arrangement should support actual service volume without encouraging ingredients to sit longer than the operation’s approved holding period.

Use both refrigeration zones correctly

True specifies a product-temperature range of 33°F to 41°F in the food pans and cabinet interior when the unit is installed, loaded, operated, and maintained correctly.

The top rail and lower cabinet serve different workflow roles. The rail keeps active ingredients accessible during preparation, while the three-door base holds backup pans and other approved refrigerated products. Six adjustable shelves help organize that reserve by menu category, shift, or station.

The temperature rating doesn’t replace routine food-temperature checks. Actual results can be affected by ingredient temperature at loading, pan depth, food level, covers, airflow, ambient conditions, door use, cleaning, and equipment condition.

For consistent cold holding:

• Load ingredients that are already at a safe refrigerated temperature.
• Use compatible pans and divider arrangements.
• Keep the insulated lids and hood in position when the rail isn’t in use.
• Avoid overfilling pans or blocking cabinet airflow.
• Limit unnecessary door opening.
• Monitor food with a calibrated thermometer.
• Follow the operation’s food-safety plan and applicable health-code requirements.

The unit isn’t intended to pull warm ingredients down to a safe temperature quickly. Cool food through an approved process before placing it in the prep table.

Support a smoother assembly and restocking routine

The full-length removable cutting board creates a preparation surface directly in front of the ingredient rail. Employees can portion, assemble, and finish orders without repeatedly moving between a separate table and refrigerator.

The self-closing doors help limit unnecessary open-door time during normal service. When opened to 90 degrees, they remain open to support restocking and cleaning. Their swing stays within the cabinet dimensions, although the aisle still needs enough front clearance for employees to work comfortably.

Use the lower cabinet for organized backup rather than uncontrolled bulk storage. Keep products covered, labeled, dated, and arranged so cold air can circulate. Avoid tightly packing shelves or placing containers where they interfere with door closure.

Keep cleaning manageable between busy shifts

Food debris and moisture can collect around the pans, divider bars, cutting board, lids, gaskets, shelving, and cabinet interior. Build those areas into the operation’s closing checklist instead of waiting for visible buildup.

Remove loose components as directed, wash and sanitize food-contact surfaces with approved products, and allow parts to dry before reassembly. Clean spills promptly, inspect the door gaskets, and keep the condenser area free from grease and debris.

Don’t use abrasive tools or unapproved chemicals that can damage the cutting board, pan surfaces, cabinet finish, or gaskets. Refrigeration repairs and service involving the R290 system should be performed by properly trained technicians.

Confirm the workflow and placement before checkout

The True TSSU-72-30M-B-ST-HC is a large commercial workstation. Before ordering, confirm that its capacity and layout fit the operation rather than assuming that more pan positions automatically make it the right unit.

Review:

• The number of ingredients actively used during peak service
• The planned pan sizes and divider arrangement
• The amount of refrigerated backup needed at the station
• The available position within the preparation line
• The delivery route, including doorways, hallways, elevators, and turns
• Front aisle space for employees and open doors
• Rear access for maintenance
• The completed work height and surrounding counter alignment

Confirm the exact model number and every suffix before purchase. Similar True prep tables can differ in pan count, cabinet format, lid style, work height, and other configuration details.

True TSSU-72-30M-B-ST-HC FAQs

What is the True TSSU-72-30M-B-ST-HC used for?

The True TSSU-72-30M-B-ST-HC is used for refrigerated sandwich, salad, wrap, bowl, and other cold-food preparation. It combines an ingredient pan rail, cutting board, and refrigerated base in one commercial workstation.

How many pans does the True TSSU-72-30M-B-ST-HC hold?

It comes with 30 sixth-size polycarbonate pans that are 4 inches deep. The top also accommodates 6-inch-deep pans supplied separately, and alternate pan sizes may be used with the appropriate divider arrangement.

What temperature does the True TSSU-72-30M-B-ST-HC maintain?

True specifies a product-temperature range of 33°F to 41°F in the food pans and cabinet interior under proper operating conditions. Staff should still verify actual food temperatures and follow applicable cold-holding requirements.

Is the True TSSU-72-30M-B-ST-HC a freezer?

No. It’s a refrigerated sandwich and salad preparation table intended for cold-held ingredients and refrigerated backup storage. It shouldn’t be used to freeze food or hold products that require frozen temperatures.

Can the top use different pan configurations?

Yes. The countertop opening can support varying pan sizes when the correct pans and divider bars are used. The standard unit includes 30 sixth-size, 4-inch-deep pans; other pans and additional divider components may need to be purchased separately.

The True TSSU-72-30M-B-ST-HC is a strong fit for high-volume kitchens that can use its 30-pan layout, integrated preparation surface, and three-section refrigerated base without compromising aisle space or service access. Browse additional mega-top sandwich and salad preparation tables if another width, pan count, or cabinet arrangement better fits the line.

Qualifying orders receive free shipping within the 48 contiguous United States. Liftgate service, inside delivery, limited-access charges, and other added services aren’t included. For help reviewing the pan layout, kitchen footprint, delivery route, and workflow before ordering, call 1-877-900-4423.